International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 7, Issue 3 (2022)

Quality evaluation of maize-coconut snack bars enriched with different levels of malted African breadfruit seed flour


Edima-Nyah Anne P, Ekanem Moses C, Effiong Bartholomew N, Nwabueze Titus U, Ojimelukwe Philippa C

The main objectives of this study were to develop maize-coconut based snack bars enriched with malted African breadfruit seed flour, and to evaluate the nutritional, microbial and sensory qualities of the snack bars. Six samples of snack bars were formulated with the blending ratio (Maize Flour: Coconut Grits: Malted African breadfruit seed Four) for S0 (95:5:0), S20 (75:5:20), S25 (70:5:25), S30 (65:5:30), S35 (60:5:35) and S95 (0:5:95). The result of proximate composition showed significant increase of ash (2.83 – 4.08 %), fat (7.31 – 8.48 %), fibre (10.12 – 18.13 %) and protein (16.18 – 27.15 %), but decrease in carbohydrate (38.29 – 59.80) and calorific value (388.08 – 369.71 Kcal/100g), with increase in malted African breadfruit seed flour addition. Tannin (0.03 – 0.52 %), oxalate (0.08 – 0.44 mg/g), phytate (1.04 – 2.42 mg/g, saponin (0.98 – 7.35 %) and trypsin inhibitor activity (0.52 – 3.92 TIU/mg) content were low and the snack bars relatively safe for human consumption. Amino-acid profile revealed scores of 1.96 – 3.42 g/100g for total Sulphur containing amino-acids (TSAA), 6.21 – 7.17 g/100g in total aromatic essential amino-acids (ArEAA), 37.35 – 42.65 g/100g for total non-essential amino-acids (TNEAA), 31.97 – 39.05 for essential amino-acids (TEAA) and 71.64 – 81.70 for total amino-acids (TAA). Samples met the ICMSF specification having a total viable count (TVC) of 0.31 – 0.51 CFU/g and total mould count (TMC) of 0.08 – 0.48 CFU/g on microbial quality for safe consumption. Sensory qualities showed that snack bars developed with 20% malted African breadfruit seed flour (S20) had the highest mean score in overall acceptability (7.73) and compared favourably with the Control (7.80) and was most preferred among the developed snack bars.
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How to cite this article:
Edima-Nyah Anne P, Ekanem Moses C, Effiong Bartholomew N, Nwabueze Titus U, Ojimelukwe Philippa C. Quality evaluation of maize-coconut snack bars enriched with different levels of malted African breadfruit seed flour. International Journal of Food Science and Nutrition, Volume 7, Issue 3, 2022, Pages 25-34
International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition